Queen’s Jam Recipe (Swedish Blueberry Raspberry Jam)
Servings: 2 quarts
Calories: 31kcal
This classic Swedish preserve uses a combination of raspberries and blueberries to create a soft jam fit for a queen. You can use wild berries if you pick your own, but frozen will work just as well.
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Equipment
- Clean Jars with Sterilized Lids to hold approximately 2 quarts/ 2 liters. Smaller jars are convenient for longer shelf life as once opened, the jam will need to be eaten within a few weeks.
- Large, Wide-Based Pot or Preserving Pan
- Food Thermometer
- Small plate, or saucer for the saucer test.
Ingredients
- 1 Pound Fresh or frozen blueberries
- 1 Pound Fresh or frozen raspberries
- ½ Cup Water
- 2 Pounds Jam Sugar/ Gelling sugar You can also use granulated sugar, pectin, and lemon juice from half a lemon.
Instructions
- If using fresh or wild berries, wash them thoroughly. Place a saucer or small plate in the refrigerator for the setting point test.
- Wash your jars and lids in hot water, and dry them in the oven at 320°F (160°C) to sterilize them. OR boil them in water for five minutes. Remove them with tongs and leave them to drain upside down on a clean tea towel.Avoid touching the inside of the jars or lids with your hands!
- Add the berries and water to the pot. Stir often as you bring the mixture to boil over medium heat and cook for 5-10 minutes until the fruit softens.
- Add the jam sugar (or granulated sugar, lemon juice and pectin if using). Stir until the sugar dissolves, then bring to a rolling boil over low heat. Skim off any foam that forms.
- Setting Point Test: To test the setting point using a cold plate, place a spoonful of jam on the plate, let it cool, and push it with your finger. If it wrinkles, the jam is ready. Alternatively, use a food thermometer; the jam is ready at 220°F (105°C).
- Allow the jam to cool slightly for 10 minutes to prevent the fruit from floating. Pour the hot jam into the hot jars, filling to the top. Seal the jars and allow them to cool completely upside down to help seal them.
Notes
Unopened jars can be stored at room temperature for up to one year. Refrigerate opened jars and consume them within two weeks.
Serving Suggestions
This fruity jam is delicious on hot buttered toast, jam sandwiches, Swedish pancakes, or freshly baked scones, together with a little whipped cream.
Use as a topping for oatmeal or ice cream or between cake layers of a Victoria sponge or ‘Princess Tårta.’ Variations For a smoother jam, puree the fruit in a food processor or stick blender before adding it to the pot. You can reduce the sweetness or swap out some sugar for honey to make a freezer jam. Transfer the jam to freezer-safe, airtight containers and allow to cool fully before freezing. Remember to leave some headspace for the jam to expand when frozen. Store for up to six months in the freexer and use within a few days of defrosting.
Use as a topping for oatmeal or ice cream or between cake layers of a Victoria sponge or ‘Princess Tårta.’ Variations For a smoother jam, puree the fruit in a food processor or stick blender before adding it to the pot. You can reduce the sweetness or swap out some sugar for honey to make a freezer jam. Transfer the jam to freezer-safe, airtight containers and allow to cool fully before freezing. Remember to leave some headspace for the jam to expand when frozen. Store for up to six months in the freexer and use within a few days of defrosting.
Nutrition
Serving: 1tbsp | Calories: 31kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 0.1mg | Potassium: 8mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.03mg
Please note:
This nutritional information is an estimate and values may vary. It is for guidance only and should not be considered dietary advice.
